Quesadillas Pork Loin Gorgonzola
Ingredients
for 4 people
• 300 g pork loin
• 4 wheat quesadillas
(Dürüm flatbread)
• 200 g grated cheese
• 50g Gorgonzola,
cut into cubes
• 100 g cherry tomatoes,
cut in slices
• Spring onions,
cut into rings
• Herb butter
• green peppercorns
• Salt
• Pepper
preparation
Remove the silver skin from the pork loin and season with salt and pepper. Prepare the grill for direct grilling and heat it to 220-250 °C. Place the meat on the grill and turn it clockwise every 45-60 seconds (three times in total) until it has a nice branding all around. Then cook it in the warming zone of the grill until it reaches a core temperature of 58-60 °C and let it rest for another 5 minutes before slicing.
Place the quesadillas on the work surface and spread the herb butter on top. Then top with tomatoes, spring onions, the sliced pork loin, Gorgonzola and a few green peppercorns. Then sprinkle the grated cheese over everything and fold the quesadillas together, pressing lightly at the edges.
Place the filled quesadillas on the hot, oiled grill and grill for 1-2 minutes on each side. After turning, brush each one with herb butter.
FIRE&FOOD Issue 3-2017
